Print

Butternut Squash and Lentil Pot Pie

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
This butternut squash and lentil pot pie is prepared with a hearty and creamy vegetable filling, tucked into two homemade pie crusts.
  • Author: Delphine Fortin
  • Prep Time: 2h
  • Cook Time: 30 mins
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Category: Savory
  • Diet: Vegetarian

This butternut squash and lentil pot pie is prepared with a hearty and creamy filling, tucked into two homemade pie crusts. It makes a rustic and festive dish for the holidays, and a great family-friendly dinner to serve throughout the fall and winter months.

Ingredients

Scale

For the crust*:

  • 3 ½ cup (15 ounces/420g) all-purpose flour
  • 1 pinch of salt
  • 1 cup + 4 Tablespoons (10 ounces/280g) unsalted butter, diced
  • 2 teaspoons granulated sugar
  • ⅔ cup (5 ounces/150 ml) water, or more if needed

For the filling:

  • ⅓ cup (80g) butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 stalk celery, diced
  • 3 small carrots, diced
  • 1 medium butternut squash, peeled, seeded and cubed
  • ⅓ cup (40g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black or white pepper
  • ¼ teaspoon ground nutmeg
  • 1 Tablespoon fresh thyme
  • 1 ¾ cup (420 ml) vegetable broth
  • ⅔ cup (160 ml) heavy liquid cream
  • 1 cup (150g) cooked brown or Puys lentils**
  • 1 egg, beaten (for brushing)

Instructions

For the crust:

  1. In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.
  2. Flatten the dough a little bit, wrap into cling film and chill in the refrigerator for about 2 hours.

For the filling:

  1. Preheat the oven to 425°F (220°C). Grease the bottom and sides of a 9-inch (23 cm) pie dish with butter and dust with flour.
  2. Melt butter in a large skillet placed over medium heat. Add the onions, celery, carrots and butternut squash, and cook for about 10 minutes, stirring often, until golden and tender. Add garlic and cook for one more minute. Whisk in the flour, salt, pepper, nutmeg and fresh thyme. Slowly add the broth and cream, stirring frequently until thick, about 10 minutes. Add the lentils and stir well.
  3. Roll out the first pie crust into a large circle, about 12-inch (30 cm) in diameter. Carefully place over the pie dish, prick with a fork and pour the filling over.
  4. Roll out the second pie crust and use it to cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with your fingers. With a small sharp knife, make a few slits in the top crust for steam to escape.
  5. Brush with beaten egg and bake for about 30 minutes or until crust is golden. Check the pie after 15 minutes, and place a piece of foil loosely over the top if the top starts to brown, then continue baking. Allow to cool slightly and serve!

Notes

* Note that this pie crust recipe makes 2 crusts, one for the bottom, the other one for the top part. If you happen to have any leftovers, make one or two individual pot pies in extra.

** I recommend canned lentils to spare you some time in the recipe, but you can also cook your lentils in advance if desired. I tried the recipe both with black beluga lentils and Puys lentils, and my personal favorite goes to the second one, although the belugas yield very good results too.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/butternut-squash-and-lentil-pot-pie/